A steamy pot of fish chowder ready to be consumed. - Contributed
Daviot Kelly, Staff Reporter
The Guyanese do love their cricket and peppery dishes. This week, Food's ICC Cricket World Cup's food exploration takes us to that country, as well as Bermuda, where we will check out their 'fishy'.
The Amerindians gave Guyana pepper pot, the national dish. A stew made with a variety of meats, cassareep and, of course, pepper. Cassareep is a special sauce made from the cassava root. Beef and pork are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
In the sunny isle of Bermuda, fish chowder is the national dish. A British dish that came over with the first colonists, it's rich and flavourful, made from fresh local deboned fish with fish heads and tails used. Other ingredients include water, bacon fat, salt and ground pepper.
Source: www.guyana-tourism.com/, http://bermuda-online.org and http://en.wikipedia.org
2 lb cubed lean beef
1 cow heel, quartered
Half cup cassareep
2 hot peppers
1 cinnamon stick
2 tbsp. brown sugar
Salt to taste
Cooking oil for frying
1. Wash meat with lime juice. Set aside.2. Fry cow heel in a large pot for about 10 minutes.3. Add enough water to cover cow heel and bring to boil.
4. Fry beef for about five minutes.
5. When cow heel is half cooked, about 1 hour, add the beef and cassareep and simmer for another hour.
6. Add remaining ingredients.
7. Simmer gently for about one hour until meats are tender and sauce is relatively thick.
3 tblsp. olive oil
1 cup finely chopped onion
1 cup finely chopped celery
I cup finely chopped carrot
1 and a half cups peeled chopped tomato
1 teaspoon finely chopped garlic
4 ounces flour
Half teaspoon cinnamon
Half teaspoon marjoram
Half teaspoon oregano
4 pints fish stock
2 cups cooked, flaked white fish meat
1 oz black rum (goslings, if available)
1 oz Worcestershire sauce
1 and a half oz hot sauce
Salt and pepper to taste
1. Heat the olive oil in a thick, heavy bottomed pan. 2. Add all the chopped vegetables, tomato and garlic and sweat off for five minutes, stirring continuously. 3. Add the flour, cinnamon and herbs and continue to cook for two minutes. 4. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. 5. Let simmer for one hour, stirring occasionally. Add salt and pepper, to taste.
Source: www.foodnetwork.com and www.guyanaonline.net